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Cut the bread into small cubes, and place them into a bowl with the milk. Allow the bread to sit for a few minutes, then drain it and squeeze out the excess milk with your hands, and place it in a large bowl.
Add in the egg, breadcrumbs, Parmesan cheese, garlic, parsley, lemon zest, thyme and ground chicken, and season generously with sea salt and black pepper. Mix to combine all the ingredients.
Lightly oil your hands, take off a small piece of the mixture and gently roll it between your hands to form 1-inch (2½-cm) meatballs (about 1 full tablespoon each).
Arrange the meatballs on a baking tray covered with parchment paper.
Heat the extra-virgin olive oil in a large frying pan over medium heat. Fold in the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs, then turn each one with tongs to cook on the other side for 4-5 minutes.
Remove the meatballs from the pan, and arrange them on a plate covered with paper towels to absorb the oil in excess. Transfer the meatballs to a large serving plate and serve, or mix them with tomato sauce and serve with pasta.